Conchiglie Tutto Giardino
Ingredients
1 1/2 C. sliced carrots
1 C. chopped onion
1 red onion
7 tomatoes
3 C. courgette
1 bell pepper
1 1/2 C. white wine
2 Tbsp. basil
3 cloves garlic
1 pinch salt
1 pinch pepper
1 pinch sugar
1 Tbsp. flour
1 Tbsp. parsley
6 ounces. tomato paste
1/2 C. parmesan
1 C. light cream 1 1/2 pound shell pasta
Cooking Instructions
Chop the red onion, slice the tomatoes and courgette sauté; carrots, onions, parsley, basil, garlic for about 15 minutes. Cover and simmer for 15 more minutes. Add tomatoes, courgette, bell pepper, wine, salt, pepper, sugar. Simmer 45 minutes. In separate pan, melt 1 Tbls.. Butter, add flour. Cook roux over very low heat, whisk in heated cream. Add tomato paste, whisk until mixture is very smooth. Stir into vegetables along with parmesan. Toss mixture with cooked pasta.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)